Critical factors affecting the destruction of Escherichia coli O157: H7 in apple cider treated with fumaric acid and sodium benzoate

N. Chikthimmah, Luke F. Laborde, R. B. Beelman

Research output: Contribution to journalArticle

14 Scopus citations

Abstract

Destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate (0.15% and 0.05% w/v, respectively) was determined under pH and storage temperatures that commonly occur in apple cider. At 5°C storage, while destruction of E. coli O157:H7 in the presence of preservatives increased with time, there was little decline in E. coli O157:H7 populations in the absence of the preservatives. Increasing storage temperatures to 15°C and 25°C significantly increased the rate of destruction of E. coli O157:H7 in cider with the preservatives (P < 0.05). Increasing the pH of cider (from 3.2 to 4.7) decreased the rate of destruction of E. coli O157:H7.

Original languageEnglish (US)
Pages (from-to)1438-1442
Number of pages5
JournalJournal of Food Science
Volume68
Issue number4
DOIs
StatePublished - Jan 1 2003

All Science Journal Classification (ASJC) codes

  • Food Science

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